Marry Me Chicken

Creamy Sun-Dried Tomato & Basil Chicken Breasts

About This Dish

Legend has it that this dish is so deliciously rich, creamy, and flavorful that if you make it for your partner, a marriage proposal will soon follow! Featuring tender, pan-seared chicken cutlets bathed in a silky garlic, sun-dried tomato, and parmesan cream sauce, it comes together in under 30 minutes in a single skillet. Marry Me Chicken

Ingredients

• 2 large boneless, skinless chicken breasts (halved horizontally into 4 cutlets)
• ½ cup all-purpose flour (for dredging)
• ½ tsp salt & freshly cracked black pepper
• 2 tbsp olive oil (or oil reserved from sun-dried tomato jar)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup chicken broth or stock
• 1 cup heavy cream (or double cream)
• ½ cup parmesan cheese, freshly grated
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp dried oregano
• ½ tsp red pepper flakes (adjust to taste)
• Fresh basil leaves chopped, for garnish

Step-by-Step Instructions

1. Prepare & Dredge Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Pat dry with paper towels and season both sides with salt and black pepper. Lightly dredge each cutlet in flour, shaking off any excess.
2. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and cover loosely to keep warm.
3. Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom with a wooden spoon. Stir in the heavy cream, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Bring to a gentle simmer for 2–3 minutes until slightly thickened.
5. Add Parmesan & Combine: Lower the heat and gradually whisk in the freshly grated parmesan cheese until completely melted and smooth. Season the sauce with a pinch of salt and pepper if needed.
6. Simmer & Serve: Return the seared chicken cutlets and any accumulated juices back into the skillet. Spoon the sauce over the chicken and let simmer for 2 minutes to warm through. Garnish generously with freshly chopped basil and serve warm. Marry Me Chicken

Chef’s Tips for Success

• Use Freshly Grated Parmesan: Pre-grated boxed cheese contains anti-caking agents that prevent it from melting smoothly into the cream sauce. Grate your own for the silky texture.
• Don’t Skip the Deglazing: The browned bits (fond) left in the pan after searing the chicken pack immense flavor. The chicken broth dissolves these into the sauce.
• Serving Suggestions: Pairs brilliantly with warm garlic bread, freshly boiled penne or fettuccine pasta, buttery mashed potatoes, or roasted green asparagus.
• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce.

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